Pumpkin Pesto Tart Recipe

I can’t get enough of this Pumpkin Pesto Tart Recipe—it’s my go-to when I want something that feels elegant but is surprisingly simple to pull off. The warm, sweet notes of the pumpkin paired with the spicy kick from the chili pesto make every bite memorable. Whether you’re hosting a casual dinner or need a stunning centerpiece for a weekend lunch, this tart hits all the right notes.

What’s so special about this Pumpkin Pesto Tart Recipe is how the flavors balance perfectly with the flaky puff pastry and creamy ricotta base. I love serving it when autumn rolls around because it makes the most of seasonal pumpkin while adding a fresh, peppery crunch from rocket (or baby kale if you prefer). You’ll find it’s not just tasty but also visually beautiful, making it totally worth trying.

this …

Ingredients You’ll Need

The magic of this Pumpkin Pesto Tart Recipe really comes through when you use fresh, quality ingredients that complement each other—like ripe pumpkin, creamy ricotta, and a lively chili pesto. When shopping, look for a firm pumpkin without blemishes and a fresh block of puff pastry to ensure the base crisps up perfectly.

• Block puff pastry: Choose a good-quality, all-butter puff pastry for the flakiest crust.
• Ricotta: Opt for fresh ricotta with a creamy texture to balance the spice and sweetness.
• Chilli pesto: Adds a vibrant, spicy kick—if you’re sensitive to heat, adjust the amount to taste.
• Small round pumpkin: Peeled and thinly sliced, it roasts beautifully while layering the tart.
• Olive oil: Extra virgin for tossing the pumpkin and drizzling for flavor depth.
• Pine nuts: Toasted to unlock their buttery crunchiness, a key textural contrast.
• Rocket or baby kale: Peppery greens that bring freshness and a little bite.
• Red chilli: Thinly sliced for garnish and extra heat.
• Parmesan or vegetarian alternative: Shaved on top for a savory finish.

Variations

I love encouraging you to put your own twist on this Pumpkin Pesto Tart Recipe—whether that’s swapping the pumpkin for butternut squash for a slightly sweeter note, or using kale instead of rocket for a heartier green. Don’t be shy about making it your own, the combinations are endless!

• Vegetarian or Vegan Options: Use a vegan ricotta or cashew cream, and swap parmesan for a nut-based cheese; it tastes just as great.
• Spice Level: Adjust the chili pesto and fresh red chili to control how spicy your tart turns out—my family likes it medium-hot!
• Additional Toppings: Try adding caramelized onions or roasted garlic for depth and sweetness.
• Crust Alternatives: If puff pastry isn’t your thing, a shortcrust pastry base works well too for a denser texture.

How to Make Pumpkin Pesto Tart Recipe

Step 1: Prepare the Pastry Base

Start by rolling out your puff pastry on a lightly floured surface until it’s about the thickness of a £1 coin—roughly 40cm square or circular if you prefer. I usually use a large plate as a template to cut a neat circle, but leaving it square is totally fine if you’re in a hurry. Pop the cut pastry onto parchment paper and chill it while you heat your oven to 200°C (fan 180°C or gas mark 4) and warm a baking sheet inside. Preheating that tray gives the pastry a glorious lift when it hits hot metal—something I discovered only after a few attempts.

Step 2: Make the Ricotta and Pesto Filling

In a small bowl, mix ricotta with half your chili pesto and season well with salt and pepper. This creamy base anchors all the pumpkin slices and adds a lovely zing from the pesto. Score a 1cm border around your chilled pastry with a knife and prick the center gently with a fork to prevent it bubbling up too much. Spread the ricotta mixture evenly within the border—you’ll love the contrast between the fluffy crust and the creamy layer beneath the pumpkin.

Step 3: Prepare and Arrange the Pumpkin

Take your peeled and thinly sliced pumpkin, toss it with a tablespoon of olive oil and a pinch of seasoning. Then arrange the slices in a spiral over the ricotta, slightly overlapping each piece for a gorgeous layered effect. Don’t rush this part—it’s like art, and the presentation counts! Carefully slide the tart on its parchment onto the hot baking sheet, then bake for about 40 minutes until the pumpkin is tender and the pastry is golden and cooked through. I always check by gently lifting one edge with a spatula to be sure the base isn’t soggy.

Step 4: Add the Final Touches

While the tart is baking, toast your pine nuts lightly in a dry pan for a few minutes—watch them closely so they don’t burn! Mix the remaining olive oil with the rest of the chili pesto and the toasted pine nuts for a vibrant dressing. Once the tart is out of the oven and cooled slightly, toss rocket or baby kale with red chili strips and shaved parmesan, then pile this delicious salad right in the middle of the tart. Drizzle over your pesto-pine nut mixture and serve. Trust me, the colors and textures here are stunning.

How to Serve Pumpkin Pesto Tart Recipe

Garnishes

I always love topping my Pumpkin Pesto Tart Recipe with freshly shaved parmesan and a few extra chili strips for color and a hint of heat. A sprinkle of fresh herbs like basil or thyme also adds freshness and aroma—something I discovered does wonders for elevating the dish.

Side Dishes

This tart pairs beautifully with light salads—think lemony arugula or a crisp fennel slaw. For a heartier meal, roasted vegetables or a warm grain salad like quinoa make wonderful accompaniments that round out the meal.

Creative Ways to Present

For special occasions, I’ve served this tart on a large wooden board surrounded by bowls of mixed greens and extra pesto sauce for dipping. It’s a fantastic sharing dish and such a crowd-pleaser when you let guests build their own lets of greens on top. You can also cut it into smaller squares for cocktail parties—these bite-sized versions disappear fast!

Make Ahead and Storage

Storing Leftovers

Any leftovers from this Pumpkin Pesto Tart Recipe I keep covered in the fridge for up to two days. I’ve found that tucking it into an airtight container preserves the pastry’s texture pretty well, although it’s best enjoyed within that window to keep things fresh.

Freezing

Freezing the tart is possible but I don’t recommend freezing after adding the fresh salad topping—it tends to get soggy. Instead, freeze the baked tart on its own, wrapped tightly in foil and plastic wrap, for up to a month. When you’re ready, thaw overnight in the fridge and add fresh toppings before serving.

Reheating

I reheat slices of leftover tart in a preheated oven at 180°C (350°F) for about 10 minutes to revive the crispiness of the pastry. Avoid microwaving if you can—it tends to make the crust soggy and the texture a bit off.

FAQs

Final Thoughts

This Pumpkin Pesto Tart Recipe holds a special place in my heart—it’s one of those dishes that feels fancy but is simple enough that you’ll want to make it again and again. The layers of flavor, the crunchy pastry base, and that fresh finish with rocket and parmesan make it so rewarding. I really hope you give this recipe a try soon; trust me, it’s a winner that’s sure to impress anyone you’re sharing it with.

Print